these Mini Strawberry Cheesecakes characteristic an smooth home made graham cracker crust crowned with a easy and creamy cheesecake filling and strawberry sauce. best for an clean spring or summer time dessert!
course Dessert
cuisine American
key-word mini strawberry cheesecakes
Prep Time four hours 30 minutes
cook Time 25 minutes
total Time four hours 55 minutes
Yields 12 mini cheesecakes
ingredients
For the crust:
1 cup (one hundred twenty grams) graham cracker crumbs, about 8 full-sheet graham crackers
three tablespoons (40 grams) granulated sugar
3 tablespoons (forty five grams) butter, melted
For the cheesecake filling:
16 oz cream cheese softened to room temperature
1/3 cup (seventy five grams) bitter cream, room temperature
1/three cup (65 grams) granulated sugar
1 teaspoon natural vanilla extract
2 huge eggs room temperature
For the strawberry sauce topping:
1 pint sparkling strawberries stems eliminated and sliced (or 2 and 1/four cups frozen sliced strawberries)
⅓ cup (65 grams) granulated sugar
2 teaspoons clean lemon juice
commands
To make the crust:
Preheat oven to 325°F. Line every cavity of a 12-count muffin pan with cupcake liners and set aside.
If the use of complete-sheets of graham crackers, upload to a blender or meals processor and method till you've got great crumbs. Scoop the crumbs right into a blending bowl, add the melted butter and sugar, and mix until everything is well combined. evenly distribute the combination among all 12 cavities inside the muffin pan, ensuring to press every one down firmly into one even layer. Bake at 325°F for 5-6 mins until gently browned, remove from the oven, and set apart to cool.
maintain oven temperature at 325°F.
To make the cheesecake:
inside the bowl of a stand mixer outfitted with the paddle attachment, or in a big mixing bowl using a mixer, beat the cream cheese till smooth. add the bitter cream, granulated sugar, and vanilla extract and continue blending until properly blended, preventing to scrape down the sides of the bowl as wanted. add the eggs separately and mix on low speed until simply blended.
lightly distribute the cheesecake filling among all 12 cavities of the muffin pan and return to the oven. Bake at 325°F for 17-20 mins or until the tops of the cheesecakes are set.
eliminate from the oven and allow to cool at room temperature for 1 hour. carefully put off the mini cheesecakes from the muffin pan, save in an airtight field, and chill for at the least three-four hours or in a single day in the fridge.
To make the strawberry sauce:
In a medium-sized sauce pan, stir together the strawberries, granulated sugar, and lemon juice until well mixed.
region the saucepan over medium warmness, stirring on occasion, until the strawberries release their juices and the combination starts to boil (approximately 5-eight minute for fresh berries and eight-10 mins for frozen). Then, slightly lessen the warmth to low-medium heat and allow the strawberries to preserve cooking, stirring now and again, until the aggregate has thickened (approximately 15-20 mins). if you choose your sauce a little thinner, gently mash some of the strawberries as they're cooking or you could puree a part of the combination in a blender as soon as it's cooled.
once the mixture has thickened, take away from the heat and pour in a tumbler box and allow to cool absolutely, then cowl tightly and refrigerate.
once the cheesecakes are chilled, top each cheesecake with 1 tablespoon of strawberry sauce. Serve and enjoy!
